12.11.15

Roasted Pumpkin with Freekeh, Chestnut, Feta & Parsley

The change in Seasons between the
warm summer and dusky autumn always seems the starkest of the four. Long days
are squeezed into seemingly shorter hours, coldness bites and our menus shift
from vibrant citrus to a russet palette.

We’ve had change in our home. My
husband has abandoned his long, disheartening commute in favour of working
closer to home so we have him for a more minutes in each day. Even these
relatively few moments lift the atmosphere and make the days feel simpler for
me; I’m able to indulge in food a little more easily and have verve enough to
cook for us all.

My youngest baby seems only to
eat orange food at the moment so he is in heaven with October’s bounty of
carrots, squash and pumpkin, I feel like I’m roasting them every day. So this
recipe is an ode to him, though I’m not sure what he would make of parsley and
freekah.

This salad is a flawless, auburn Autumnal
number. Sweet pumpkin and chestnuts with sour feta and plenty of fresh parsley.
I’ve used a gorgeous blue pumpkin; they have a robust flavour and a sweet
sticky texture ideal for roasting. And Meet Freekeh –
the Middle Eastern grain that is stacked full of protein, very easy to make and
has an unusual smoky taste when cooked (once picked, the wheat is roasted over
fire to burn away the husks). It is becoming widely available and worth seeking
out. But don’t panic if you can’t find it, use cous cous or barley.

We ate this for
dinner with nothing more than a glass of water and a bar of dark chocolate for
pudding. I hope you all enjoy it.

ROASTED PUMPKIN WITH FREEKEH, CHESTNUTS, FETA AND
PARSLEY

PREP TIME – 20 MINUTES

COOK TIME – 40 MINUTES

SERVES – 4-6

INGREDIENTS

1 medium pumpkin,
peeled and sliced into crescents

2 tbsp
olive oil

½ tsp
dried chilli flakes

50g
Freekeh (alternatively cous cous or barley)

1 onion,
sliced

180g
Merchant Gormet Whole Chestnuts, roughly chopped

1 tbsp
rosemary, roughly chopped

100g Feta,
crumbled

A handful
of Parsley, leaves picked

FOR THE DRESSING:

2 tbsp. olive oil

1 clove garlic, crushed

1 tbsp.
balsamic vinegar

1 tsp
Dijon mustard

METHOD

1. Preheat
the oven to 200C, fan 180C, gas 6.

2. Arrange
the pumpkin on two baking trays. Drizzle the 1 tbsp. olive oil over the
crescents and gently coat before sprinkling over the chilli flakes. Roast in
the hot oven for 30-35 minutes or until the crescents begin to caramelize.
Remove from the oven and allow to cool slightly.

3. Bring a
medium pot of water to boil and add the freekeh. Bring back to a boil, then
cover the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until
the grains are al dente. Drain excess water and set aside.

4.
Meanwhile, heat the remaining oil in large frying pan over a high heat. Add the
sliced onion and fry for 2-3 minutes, until softened before stirring through
the chestnuts and rosemary. Continue to cook for a further 3-4 minutes.

5. Get
your dressing ready by whisking (or vigorously shaking) the crushed garlic,
olive oil, balsamic vinegar and dijon mustard. Taste and adjust according to
your pallet, this is the moment to trust your own opinion.

6. Place
the squash crescents in a large mixing bowl and add the freekeh, fried onion and
chestnuts. Add the parsley leaves and half the crumbled feta. Pour over the dressing
and very gently, mix with your hands until the ingredients are combined.

7. Arrange
the salad on a platter, season with salt and black pepper and garnish with the
remaining crumbled feta and a few extra parsley leaves.